Coconut-Cornflake Fried Chicken

Greetings! I put this chicken recipe together yesterday — I was wanting something sweet/spicy and substantial to go with our fresh veggies (cucumber/ onion/dill salad and sliced tomatoes from our friends' garden). It turned out quite tasty, and really hit the spot on a warm summer afternoon. Enjoy. :-)

COCONUT-CORNFLAKE FRIED CHICKEN

4 to 6 boneless & skinless chicken breast tenderloin strips

2/3 cup cornflake cereal

1/3 cup sweetened flaked coconut

¼ teaspoon chili powder

¼ teaspoon black pepper

1 large egg

3 tablespoons mayonnaise

2 tablespoons water

2 tablespoons olive oil

2 tablespoons butter

Rinse chicken, pat dry, and cut each tenderloin strip into two or three pieces. Set aside. Place cornflakes into the bowl of a food processor and pulse to create coarse crumbs. Add coconut, chili powder and black pepper. Pulse again two or three times to combine. Place this mixture into a shallow dish. In a separate shallow dish, whisk the egg until smooth. Add mayonnaise and water and continue whisking until well combined.

Heat olive oil and butter in a large nonstick skillet over medium-high heat. Dip half of the chicken pieces into egg mixture, then into crumb mixture (turning to coat both sides), then place into hot skillet. Cook three to six minutes per side until cooked through and golden. Remove from pan and repeat with remaining chicken. Serve warm.